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Table 3 The significance probability ( p -value, F -value) of regression coefficients in the final reduced models

From: The effect of prime emulsion components as a function of equilibrium headspace concentration of soursop flavor compounds

Variables (response area, cm2)

Interaction effects

  

x 1 x 2

x 1 x 3

x 1 x 4

x 2 x 3

x 2 x 4

x 3 x 4

x 1 x 2 x 3

x 1 x 2 x 4

x 1 x 3 x 4

x 2 x 3 x 4

x 1 x 1 x 2 x 3

x 1 x 1 x 2 x 4

x 1 x 1 x 3 x 4

x 2 x 2 x 3 x 4

x 1 x 2 x 2 x 3

x 1 x 2 x 2 x 4

x 1 x 3 x 3 x 4

Methyl butanoate

p-value

0.000*

0.018*

-

0.000*

-

-

0.000*

0.000*

0.023*

0.000*

-

-

-

-

-

-

-

F-value

37.700

6.76

 

62.410

  

22.000

37.700

6.150

62.568

       

Ethyl butanoate

p-value

0.001*

-

-

0.000*

-

-

0.003*

0.001*

-

0.000*

-

-

-

-

-

-

-

F-value

14.364

  

17.808

  

11.628

14.364

 

17.978

       

Methyl 2-butenoate

p-value

0.006*

0.013*

0.016*

0.007*

-

-

-

-

-

-

-

0.018*

0.008*

0.007*

0.005*

0.007*

0.006*

F-value

10.049

7.784

7.182

9.364

       

6.684

9.120

9.364

10.240

9.425

9.672

1-Butanol

p-value

0.002*

-

-

0.024*

0.038*

0.013*

0.000*

0.002*

-

0.009*

-

-

-

-

-

-

-

F-value

12.816

  

5.904

4.884

7.453

17.978

12.390

 

8.410

       

Methyl hexanoate

p-value

0.000*

0.000*

0.000*

0.000*

-

-

-

-

-

-

-

0.000*

0.000*

0.000*

0.000*

0.000*

-

F-value

53.582

76.738

81.000

74.650

       

74.132

77.969

74.477

75.516

75.690

 

(E)-2-Hexenal

p-value

0.000*

0.000*

0.000*

0.000*

-

-

-

-

-

-

-

0.000*

0.000*

0.000*

0.000*

0.000*

0.000*

F-value

24.900

23.717

25.100

25.000

       

23.136

25.301

25.100

29.268

24.900

24.010

Ethyl hexanoate

p-value

0.000*

0.003*

0.003*

0.001*

-

-

-

-

-

-

-

0.001*

0.001*

0.001*

0.001*

0.001*

0.000*

F-value

18.063

11.560

11.560

16.484

       

15.288

15.840

16.403

17.057

17.472

18.490

Methyl 2-hexenoate

p-value

0.000*

0.000*

0.000*

0.000*

-

-

-

-

-

-

-

0.000*

0.000*

0.000*

0.000*

0.000*

0.000*

F-value

31.472

39.816

39.816

35.046

       

32.036

36.361

35.165

37.454

32.490

28.837

(Z)-3-Hexen-1-ol

p-value

0.000*

0.000*

0.000*

0.000*

-

-

-

-

-

-

-

0.000*

0.000*

0.000*

0.000*

0.000*

0.000*

F-value

28.196

26.214

27.040

28.837

       

29.268

28.730

28.944

30.470

28.730

27.668

Linalool

p-value

0.000*

0.000*

0.000*

0.000*

-

-

-

-

-

-

0.007*

0.000*

0.000*

0.000*

0.000*

0.000*

0.000*

F-value

39.063

25.604

36.603

39.564

      

9.548

37.088

39.438

39.188

21.160

39.816

37.210

Butanoic acid

p-value

0.000*

0.000*

0.000*

0.000*

-

-

0.000*

0.000*

0.000*

0.000*

-

-

-

-

-

-

-

F-value

33.293

68.063

42.120

43.824

  

26.420

33.989

72.590

44.890

       

Hexanoic acid

p-value

0.016*

0.005*

0.006*

0.002*

-

-

0.031*

0.016*

0.008*

0.002*

-

-

-

-

-

-

-

F-value

6.970

9.797

9.797

12.390

  

5.429

7.023

8.762

13.032

       

Methyl (E)-cinnamate

p-value

0.001*

0.000*

0.000*

0.000*

-

-

-

-

-

-

0.000*

0.000*

0.000*

0.000*

-

0.000*

0.001*

F-value

16.403

24.206

49.703

26.010

      

23.136

29.594

31.923

26.112

 

19.184

14.213

  1. 1: Modified starch; 2: WPI; 3: Soursop oil; 4: Deionized water.
  2. *Significant at p < 0.05.
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BMC Chemistry

ISSN: 2661-801X

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